Pasta rags with marjoram

03643 PASTA RAGS with MARJORAM INGREDIENTS 4 PERSONS 240 g 00 flour, 60 g durum wheat flour, 2 eggs, 1 egg yolk, 2 tablespoons of white wine, salt.

For the sauce: 80 g Walnut kernels, 20 g of pine nuts, 6 tablespoons olive oil 1 garlic clove, 6 sprigs Marjoram, 4 tablespoons grated Parmesan cheese, salt and pepper.

Preparation: 45 minutes cooking time: 58 minutes 45 minutes PROCEDURE: Formed on the countertop the fountain with two flour and a pinch of salt.

Spaccatevi in the middle of the eggs, add the egg yolk, add the white wine and knead.

Knead the dough vigorously for 20 minutes, reach into or into a ball, flour it and wrap it up in a towel that you let rest in refrigerator for 30 minutes.

Spent the time to rest, put the dough on the floured work surface and pull a sheet of 5 mm thickness.

Cut into small pieces 2 cm large irregular, let them dry 15 minutes to aria and then draw them with a rolling pin to a thickness of 3 mm.

In a saucepan of boiling water, Cook for 5 minutes, the walnuts, then rinse in cold water, drain and Peel.

Oven roasted already hot (180°), the walnuts with pine nuts.

Chop peeled garlic in a blender with the leaves of Marjoram; Add the walnuts and pine nuts and chopped cooled for about two minutes at medium speed.

Lower idling speed, add the oil drop by drop, alternating with two tablespoons of hot water and season with salt and pepper.

Bring to a boil a pot with three litres of salt water, plunge the rags and cook for 4 minutes.

Drain the rags, pour into a serving dish, sprinkle with the parmesan and toss with the sauce with Marjoram.

Serve immediately decorated with leaves of Marjoram.